Spiced Chicken with Syrah BBQ Sauce
& Sauteed Fennel
2 Tbsp coriander seeds
2 Tbsp fennel seeds
4-6oz chicken breasts, boneless, skinless
Kosher salt and pepper, to taste
2 Tbsp olive oil
Syrah BBQ sauce, recipe to follow
Sauteed fennel, recipe to follow
Preheat oven to 400°.
Toast coriander and fennel seeds in a small saute pan over medium-high heat until fragrant -- take care not to burn the seeds. Place in a spice grinder and pulse to make a fine powder. Set aside.
Rub chicken with a small amount of olive oil, season with salt and pepper, and dust with spice mixture. Heat a saute pan over high heat and add the remaining olive oil. Sear chicken on both sides until golden brown. Transfer chicken to a baking pan, brush with BBQ sauce, and place in oven. Cook about 10-12 minutes or until done. Serve with fennel and extra sauce.
Syrah BBQ sauce
1 Tbsp olive oil
½ cup onion, diced fine
1 tsp salt
1 tsp garlic, minced
1 cup syrah, reduced to ½ cup
6 Roma tomatoes, peeled, seeded, and chopped
2 Tbsp molasses
1 Tbsp brown sugar
1 Tbsp red wine vinegar
1 Tbsp honey
1 tsp cumin
1 tsp fennel seed, ground
¼ tsp cinnamon
1 bay leaf
1 star anise
¼ tsp cayenne
Heat olive oil in a small saucepan over medium heat. Add onion, salt and garlic; cook until onions are soft, but not brown. Add the reduced syrah and tomatoes; cook over medium-low heat for 5 minutes. Add remaining ingredients, and simmer over low heat for 20 minutes.
Remove bay leaf and star anise. Puree sauce in blender until smooth. If sauce is too thick, thin with more syrah. Set aside.
2 Tbsp olive oil
2 fennel bulbs, cored and sliced very thin
¼ tsp salt
1/8 tsp pepper
Heat oil in a large saute pan. Add the fennel, salt and pepper. Cook over medium-high heat until soft, but not browned, stirring often. Season to taste with additional salt and pepper, if needed. Set aside.